Set barbecue to med heat or 325 degrees.
4-5 ears of corn, roasted on the BBQ in the husk (so it doesn't burn) soak the corn in water for about 20 minutes before cooking. This will help the leaves not burn and ensure the corn steams inside the husk. Roast about 20-25 min, turning every 5-7 minute.
1 Pasilla chile, 1 bell pepper and 4-5 jalapeños (I cut all of the peppers in half and removed the seeds before roasting). Blister the skin (3-5 min) and turn over; grill until starting to soften on the flesh side (3-4 min).
3-4 small- med size tomatoes, I used romas. Cut in half and grill same as peppers, don't blister, just grill until skin starts to brown (2-3 min) otherwise they'll get too mushy.Grill flesh side down for 1-2 minutes.
3 green onion stocks (grilling green onions are better with a larger bulb, I used the small ones since the large ones looked bad.) grill on the top shelf of the BBQ until they just start to brown and wilt (2-3 min).
1 bunch of cilantro washed and finely chopped.
Let the veggies cool, peel the blistered skin off the peppers carefully. Gently remove the seeds from the tomatoes. Remove the husks and silk from the corn.
Finely dice the hot spicy peppers and dice all the rest of the veggies. Carefully toss together with the juice of one lemon, salt and pepper (to taste).
You can also add garlic (fresh or powder), white wine or rice vinegar (for a little smack), and diced avocado (add the avocado right before serving). I didn't add any of these this time, nut really like it with a little vinegar and avocado, I didn't want it to be overpowering.